ISO: ISO Stupidly simple pie crust recipe

In Search Of:
D

dawnnys

Well-known member
All these apples and I lost my pie crust-making mojo. I used to make it so easily, but lately... I have this cute little disc with edges about 1/4-inch tall, where you set it in the middle and roll. Perfect pie crust, provided you first have a tender crust that doesn't fall apart.

Anyone? TIA

 
Here's one from CI that was posted by deb-in-MI - Foolproof all butter pie pastry:

FOOLPROOF ALL-BUTTER PIE PASTRY

Makes one 9-inch double crust pie shell

INGREDIENTS:

2.5 cups unbleached all-purpose flour, plus additional flour for work surface
1 tsp. table salt
1 T. sugar
16 T. (2 sticks) cold unsalted butter, cut into 1/2 inch cubes and frozen for 10 minutes
3 T. sour cream
1/3 cup ice water, or more if needed

DIRECTIONS:

Process flour, salt, and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten 1-second pulses.

Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add 1 to 2 T. ice water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.

Turn dough out onto work surface. Divide dough into 2 balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.

Source: Cooks Illustrated, Sept/Oct. 2005
posted by deb-in-MI

 
here's my go-to, also from CI

I am seriously pie-crust-challenged but I can make this one perfectly every time:

Cook's Illustrated's Foolproof Pie Dough
one 9-inch double-crust pie

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water
Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.
Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.
Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.

 
My two easiest, no fail, pie crusts

Easiest Ever Mix Crust (neverfail!)
Better Homes and Gardens Magazine

Makes two 9” crusts

1-3/4 cups flour
1/2 tsp. salt
1/4 tsp. baking powder
2/3 cup shortening (Crisco)
1/4 cup cold water

In small mixer bowl, combine flour, salt and baking powder. Add shortening and beat with an electric mixer on low speed till pieces are the size of small peas (about 15-20 seconds). Add water all at once; beat on low speed just till moistened (10-15 seconds). Form dough into a ball then divide in two. Roll as usual.


Oatmeal Pie Crust

1/2 cup flour
1-1/2 cups oatmeal (quick oats or regular)
1 tsp. salt
2/3 cup packed brown sugar
1/2 cup melted shortening (Crisco)
2-1/2 cups sweetened fruit of any kind (fresh or canned)

Combine all except fruit. Pack crust mixture, reserving 1 cup of mix, onto the bottom and sides of a pie pan. Put fruit in and sprinkle reserved mixture on top. Bake at 375 deg. for 30 min.

 
You must log in or register to reply here.
Back
Top